Apple Snickerdoodle Cake

With moist cinnamon cake, a fresh spiced apple filling, and a snickerdoodle buttercream, this is the ultimate fall dessert!

The result is an apple cake that’s part cookie and part pie for a delectable fall dessert.

Gather butter, powdered sugar, apples, spices,

vanilla, lemon juice, granulated sugar, brown sugar, oil, milk, eggs,

baking powder, salt, cream of tartar, flour, and snickerdoodles.

Stir together melted butter and snickerdoodle cookie crumbs in a small bowl.

Cream together butter, oil, and granulated sugar until light and fluffy.

Then, beat in vanilla and eggs, one at a time, until fluffy, like this:

Mix together flour, cinnamon, baking powder, cream of tartar,  and salt in a bowl.

Alternate adding in the flour mixture and the milk until the batter is well-combined.

Spread the snickerdoodle cookie crust on the bottom of one cake pan.

Divide the cake batter into three round 8" pans.

Bake the cakes for 25-30 minutes at 350°F/175°C.

Once cooled, turn out onto wire racks.

Meanwhile, cook down the apples in a medium saucepan with brown sugar, butter, spices, and lemon juice.

Reserve a cup of the diced apple pieces, then blend the rest into a chunky apple butter.

Set aside to cool completely.

Beat together butter, powdered sugar, and cinnamon until light and fluffy, about 5 minutes.

With everything cooled, place the cookie crust cake on a cake platter.

Spread the cinnamon buttercream evenly over the top.

Add half of the apple butter and half of the diced apple pieces.

Place a cake layer on top and repeat.

Add almost all of the remaining buttercream to the sides of the cake, then chill.

Add swirls of cinnamon buttercream and top with snickerdoodle cookie pieces, if desired.

This recipe has a cleanup rating of 5 out of 5, at  Dish Mountain.

Enjoy this fall-spiced apple cake with loved ones!

Get the recipe, tips & tricks, cleanup rating, and nutritional information via the link below!